Recipe: Colin Hazama offers another option for stuffing

You can never have too many stuffing options for the holidays, so chef Colin Hazama of C4 Table has shared an easy recipe that he promises will boost the ono factor of standard bread stuffing.

It calls for smoky meats such as bacon or sausage, along with an egg custard mixture called a royale. Although the royale is rich with heavy cream and half-and-half, it delivers a stuffing that is deceptively light, Hazama said.

Incidentally, if you’re not cooking this year, Hazama is collaborating with chef Jeremy Shigekane of M by Chef Mavro to create a $260 takeout meal that includes turkey two ways (citrus-sage roasted breast and slow-cooked turkey leg confit). There’s also red-wine giblet gravy, kumquat and cranberry chutney, cornbread stuffing, roasted garlic and cheese mashed potatoes, and for dessert, cranberry walnut bread and ulu cookies with spiced pumpkin, chocolate mousse and coconut cream.

But no matter what you’re doing for Thanksgiving, Hazama’s recipe is a keeper for any holiday.

— Joleen Oshiro, Star-Advertiser

THANKSGIVING TO GO

This year, try a collaboration meal from chefs Jeremy Shigekane (My by Chef Mavro) and Colin Hazama (C4 Table) that feeds 4 to 6 people and includes turkey, sides and dessert.

>> Cost: $260

>> Order deadline: 6 p.m. Nov. 23

>> Pickup: Drive-thru pick up at M by Chef Mavro, 1969 S. King St.

>> Info: Email chefcolinhazama@c4table.com or contact him on Instagram, @chefcolinhazama

COLIN HAZAMA’S STUFFING

• 2 cups smoky meat (such as bacon, sausage)
• 1 cup chopped onion
• 1 cup chopped celery
• 4 cloves garlic, minced
• 1 tablespoon thyme or sage
• 2 tablespoons kosher salt
• Freshly ground black pepper, to taste
• 8 cups bread, cubed
• >> Royale:
• 4 cups turkey or chicken stock
• 6 eggs
• 2 cups heavy cream
• 1 cup half-and-half

Heat oven to 325 degrees. In large pan, saute meat, onion, celery, garlic and herbs. Season with salt and pepper. Add to large bowl with bread; mix. Transfer mixture to baking pan.

In another bowl, whisk royale ingredients, then pour over bread mixture. Cover and bake 45 minutes, then uncover and bake another 15 to 30 minutes, until toothpick inserted in center comes out clean.

Raise heat to 400 degrees and bake another 5 minutes to brown top. Let rest 10 minutes before serving. Serves 4 to 6.

Nutritional information unavailable.

STUFFING IS arguably the second most important dish on the table. This one, filled with sauteed shallots and plenty of herbs, is fairly classic — buttery soft in the center, golden and crunchy on top. The recipe has been developed for a scaled-down Thanksgiving but can be multiplied if you’re cooking for a bigger group.

— New York Times

HERBY BREAD-AND-BUTTER STUFFING FOR TWO

• 3 tablespoons unsalted butter, divided, plus more for greasing pan
• 1 large or 2 small shallots, diced
• 1/4 teaspoon kosher salt, plus a large pinch
• 1 teaspoon chopped fresh marjoram or thyme leaves (or use a large pinch of dried)
• 1/2 to 3/4 cup turkey, chicken or vegetable broth
• 1 egg
• 1/4 cup chopped fresh soft herbs (use 2 or 3 of the following: parsley, tarragon, chives, mint, basil, cilantro, dill or celery leaves)
• About 2-1/2 cups torn-up stale white or whole-wheat bread, not too crusty (3 ounces)
• Black pepper, to taste

Heat oven to 375 degrees. Grease a small, shallow gratin dish with butter. Or use a casserole dish or loaf pan with a 3- to 4-cup capacity.

In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and large pinch salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook 1 minute longer.

In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting bread absorb liquid. It should be very moist. (If mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)

Spoon stuffing into prepared baking dish and grind black pepper on top. Cut remaining tablespoon butter into small pieces and scatter over top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm. Serves 2.

Nutritional information unavailable.